**Voting information under this recipe!**
By Randal Johnson, Chef & Owner Molinari’s
- 1 1/2 ounces dried Porcini mushrooms
- 2 cups sweet Colombo Marsala
- 1 cup Beef Stock
- 1 pound hot Italian sausage
- 2 tablespoons butter
- 2 tablespoons flour
- 2 ounces sliced red onion
- 1 ounce fresh arugula
- 12 ounces Fresh Cresta di Gallo pasta
- 1 ounce grated Pecorino Romano
Place porcini mushrooms, marsala and beef stock in a pot, bring to a boil, turn off heat and let steep for ten minutes. Strain and rough chop the porcinis. Melt the butter in a sauce pan and add the flour to make a roux. Cook two minutes on medium heat and then add the marsala/stock mixture. Bring to a simmer while whisking. When thickened, add chopped porcini mushrooms. Remove sausage from casing and roll into 24 small meatballs, bake at 350 degrees for ten minutes. Place meatballs, sauce, red onion and arugula in a sauté pan and bring to a simmer. Cook pasta in boiling salted water until aldente (about three minutes) strain the pasta and toss in the sauté pan with the other ingredients, add the Romano, toss and serve.
*To vote for Chef Johnson's Pasta with Porcini, Sausage and Marsala recipe to be featured in La Cucina Italiana magazine, click HERE.
(Please note you have to register to vote. Also, the deadline for voting is Sept. 3!)